Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectros...
Published in International Journal of Food Engineering
Consuming nuts in their raw form becomes a significant concern due to the presence of microbial contamination. The efficacy of low-temperature plasma (LTP) for inactivating fungi on nuts is already known. However, it is also necessary to examine the impact of this technique on physiochemical parameters to demonstrate the safety of LTP, especially w...